MAGICAL CHICKEN SOUP
Ahh, Autumn. My favourite time of the year.
Things I love about autumn:
Floating red, yellow and brown leaves
Kicking red, yellow and brown leaves
Kicking red, yellow and brown leaves
Hot coffee
Hot chocolate
Hot masala chai
Hot chocolate
Hot masala chai
Cinnamon
Scarves & knitwear
Boots
Boots
Crisp air with bright white clouds and striking blue skies
All Hallows Eve
Pumpkins
Getting cosy under blankets watching movies (or SATC reruns) at home
Starting to think about mulled wine
Starting to think about mulled wine
Things I don't love about autumn:
Colds & flu
The dreaded 'cold' season is unavoidable, with sniffles, sneezes and coughing everywhere. If like me, you work in an air conditioned office you may too get totally grossed out by the germ ridden air being recycled through the concrete, steel and glass box you call your work home and start hyperventilating every time someone on the tube/train/bus during your twice daily commute sneezes within 10 metres of you.
The dreaded 'cold' season is unavoidable, with sniffles, sneezes and coughing everywhere. If like me, you work in an air conditioned office you may too get totally grossed out by the germ ridden air being recycled through the concrete, steel and glass box you call your work home and start hyperventilating every time someone on the tube/train/bus during your twice daily commute sneezes within 10 metres of you.
When you inevitably fall with the masses and your throat scratches, you gasp for air and struggle to even lift your head from the pillow after a broken nights sleep (thank you blocked nose and incessant cough), it's time to bring in the big guns. And I don't just mean a large bourbon.
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Ever one to neglect my own advice, I had to struggle along making this batch with a blanket wrapped around me, slippers on, hair scraped back with a tissue in one hand and a wooden spoon in the other so my photos are a little 'off piste' today, sorry.
This chicken soup is known to cure almost all ails. It tastes amazing and makes you feel comforted at a time when you're alone, vulnerable and needy.
My advice to you is not to wait until you are infected to conjure up this magical, cure all soup. Make it now, portion up into ziploc bags and freeze it - trust me, you'll thank me when you're confined to the sofa with tissues, hot honey & lemon, living vicariously through Carrie et al as you long for your life to return or until then at the very least, the food version of a warm and comforting hug.
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It's simple to make, it just requires a little waiting time as it sits on the stove - but I know you know that magic doesn't always happen instantaneously.
My advice to you is not to wait until you are infected to conjure up this magical, cure all soup. Make it now, portion up into ziploc bags and freeze it - trust me, you'll thank me when you're confined to the sofa with tissues, hot honey & lemon, living vicariously through Carrie et al as you long for your life to return or until then at the very least, the food version of a warm and comforting hug.
It's simple to make, it just requires a little waiting time as it sits on the stove - but I know you know that magic doesn't always happen instantaneously.
Ever one to neglect my own advice, I had to struggle along making this batch with a blanket wrapped around me, slippers on, hair scraped back with a tissue in one hand and a wooden spoon in the other so my photos are a little 'off piste' today, sorry.
MAGICAL CHICKEN SOUP (makes 5 - 6 portions)
INGREDIENTS
1 whole chicken, approx 1.25kg
2 litres water
1 red onion, chopped
1/2 tsp whole peppercorns (any colour, I tend to use mixed)
2 - 3 bay leaves
2 cloves garlic, peeled & chopped into slices
Chicken stock cube (optional)
2 carrots, washed and chopped (don’t peel)
2 celery stalks, washed and chopped
50g pearl barley
50g peas
Salt & pepper, to taste
Chilli flakes, to taste (Don't skimp, be generous here - you want to sweat that cold out!)
METHOD
- Place the chicken, water, onion, garlic, pepper and bay leaves into a large stock pot/pan, place the lid on, bring to the boil then simmer for 90 minutes skimming any scum from the surface as needed. (I also add 1 or 2 chicken stock cubes in at this point but it’s an optional step because I normally have homemade chicken stock in the freezer and it adds a little depth but you don’t need it for the soup to taste amazing.)
- Near the 90 minute mark, wash and chop the carrots and celery then rinse the pearl barley in a sieve
- After 90 minutes, remove the chicken onto a plate and sieve the stock that is left behind in the pan into a large bowl, discarding everything left in the sieve before transferring the liquid back into the pan adding the pearl barley, carrots and celery. Bring back to the boil. While waiting for the pan to return to the boil, shred all the chicken meat from the carcass, throwing the carcass away and returning the meat to the pan
- Once boiling, reduce the heat to a simmer for 30 minutes then add the peas. Continue to simmer for a further 5 – 10 minutes or until the pearl barley is cooked through
- Season and add chilli flakes to taste. Give a big stir and serve immediately or leave to cool down then portion up to reheat later. It keeps for a few days in the fridge or a couple of months in the freezer